Go Back
Cheesy Alfredo bowtie pasta topped with Cajun-spiced garlic chicken.

Cheesy Alfredo Bowtie Pasta with Cajun-Spiced Garlic Chicken

This dish mixes creamy Alfredo with spicy Cajun chicken for a quick, comforting weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Cajun-Spiced Chicken
  • 1.25 lbs boneless, skinless chicken breasts, cut into strips
  • 1 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • to taste Salt & black pepper
  • 1 tbsp butter
For the Pasta and Sauce
  • 12 oz bowtie (farfalle) pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 oz cream cheese
  • 3/4 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1/2 tsp red pepper flakes (optional, for extra heat)
  • 1/2 cup reserved pasta water (if needed for sauce consistency)
  • to taste Fresh parsley (optional garnish)
  • to taste Extra Parmesan (optional garnish)
  • to taste Light Cajun sprinkle for presentation (optional garnish)

Method
 

Cook the Bowtie Pasta
  1. Bring salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Cook the Cajun Garlic Chicken
  1. Pat chicken dry and season with Cajun seasoning, smoked paprika, salt, and pepper.
  2. In a skillet, heat olive oil and butter over medium-high heat. Cook chicken strips 3–4 minutes per side until golden and fully cooked. Remove and set aside.
Make the Cheesy Alfredo Sauce
  1. In the same skillet, melt butter and sauté garlic for 30 seconds.
  2. Pour in heavy cream and chicken broth, stirring to combine.
  3. Whisk in cream cheese until smooth.
  4. Add mozzarella and Parmesan, stirring until velvety and creamy.
  5. Add red pepper flakes for a gentle Cajun kick.
Combine Pasta & Chicken
  1. Add bowtie pasta to the sauce, tossing until fully coated.
  2. Return chicken strips to the skillet, folding gently into the creamy sauce.
  3. Use reserved pasta water if the sauce needs thinning.
Serve & Garnish
  1. Plate pasta hot, topped with Cajun garlic chicken.
  2. Garnish with parsley, extra Parmesan, and a sprinkle of Cajun seasoning.

Notes

Cool the pasta to room temperature within two hours. Place in an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of milk or water to revive the sauce. Do not freeze the dish; cream sauces can split when frozen and thawed.